This Italian lemon zest condiment, best used as soon as possible, is traditionally made with garlic, but here is also flavored with shallots. Use this mixture when making our Lemon Chicken.
- Yield: Makes 2/3 cup
Source: Martha Stewart Living, May 1999
- Zest of 6 lemons, grated or finely chopped
- 1 small clove garlic, minced
- 1/4 cup chopped roughly fresh flat-leaf parsley
- 2 tablespoons chopped shallots (about 2 medium shallots)
On a cutting board, chop lemon zest, garlic, parsley, and shallots until well combined.